Publication | Open Access
Chromatographic Separation of Polar and Nonpolar Components of Frying Fats
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1981
Year
Food AnalysisChromatographic SeparationFood ChemistrySeparation SciencePolar ComponentsAnalytical ChemistryBiostatisticsFood SciencesSeparation TechniqueFood TechnologyBiophysicsChromatographyHealth SciencesBiochemistryDuplicate SamplesFood QualityChromatographic AnalysisFood SafetyOfficial First ActionFood ProcessingMedicineQuality Deterioration
Abstract A method is proposed to assess deterioration of frying fats by measuring polar and nonpolar components separated on a silica gel column. Means for polar components measured in duplicate samples by 19 collaborators ranged from 8.0 ± 0.34 to 25.8 ± 0.90%. Coefficients of variation ranged from 3.5 to 4.9%. The method has been adopted as official first action.